BRONZE TURKEY CROWN & LEGS WITH GRAVY AND STUFFING
Serves 6-8
INGREDIENTS
• 5.5-6.5kg/12lb-14lb 5oz bronze turkey, including giblets
• 50g/2oz butter
For the dry brine
• 2 tbsp finely chopped sage, thyme or rosemary leaves (or a mixture of all 3)
• Zest of 2 large oranges
• Zest of 1 lemon
• 3 cloves garlic, crushed
• ½ tsp brown sugar
• 3 tbsp olive oil
• Sea salt and freshly ground black pepper
For the stuffing
• 100g/4oz butter
• 1 medium onion, finely chopped
• 2 tsp finely chopped sage
• Zest of 1 orange
• 225g/8oz fresh breadcrumbs
• 100g/4oz vacuum-packed cooked chestnuts, roughly chopped
• 1 large egg
• A splash of cream or full-fat milk (if needed)
For the roasting vegetables
• 1 large onion, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 3 celery sticks, roughly chopped
• 2 outer fennel leaves, roughly chopped
• A few sprigs of fresh sage, rosemary or thyme (or all 3)
• 50g/2oz butter, cut into cubes
For the gravy
• 1 dsp plain flour
• 1 large glass red wine
• Juice of 2 oranges
• 500ml/18fl oz good quality chicken stock
To serve
• 2 bunches of fresh watercress, thick stalks removed
Remove the bag of giblets from the turkey and keep in the refrigerator. Cut the legs away from the carcass, then remove the drumstick and the thigh bones, along with any
